Paella. Sausage, Chicken, Rice, Deep Spice. What’s not to love? Yes, you can go overboard and create a complex paella with 18 different things in it. There’s no need.
Serves:4-6
Time:1.5 hours
Mise en Place | |||
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STAPLES | VEGGIES | ||
1 cup | paella rice | 1 cup | onion, diced |
2 cups | chicken stock | 3 cloves | garlic, minced |
1 tsp | piment d espelette | 1/2 cup | peas |
1 tsp | sweet paprika | 1/2 cup | crushed tomato |
1 big pinch | saffron, crushed | MEATS | |
2 tbs | olive oil | 1 lb | bone/skinless chicken thighs, large bite size |
kosher salt | 8 oz | chorizo, sliced thick, cut in half |
Equipment | |
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1 | paella pan, medium |
Directions | |
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Step | Action |
1 | brown chorizo, evac and set aside |
2 | brown chicken, evac and set aside |
3 | lower heat to medium low and cook onion till soft |
4 | add garlic and cook one minute |
5 | add rice and cook one minute |
6 | add tomato, raise heat to medium and cook two minutes |
7 | add chicken and chorizo along with any accumlated juices back to pan |
8 | add chicken stock, and bring to boil |
9 | reduce heat to simmer, taste and adjust salt |
10 | cook 25 minutes |
11 | cover and let rest 10 minutes |
12 | serve and eat |
Don’t get the pan too hot! it will scorch and taste bad. real bad. I learned this the hard way.
Categories: Mains